Kemal rettet: Café Spruchreif #1 - So holen wir Gewinn rein!

(Advertisement) Secure your chance now and become part of GBS: https://events.gastrobusinessschool.c... ► Free online workshop: Golden Gastro - Summer Edition on March 23! ☀️ ► Make this the most profitable summer of your career! ► https://events.gastrobusinessschool.c... PS: To all our colleagues in the hospitality industry who still have questions about the Gastro Business School, you can also contact us directly via WhatsApp and ask your questions: https://wa.me/4917623490643?text=Ich%... ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ► Want to become part of "Kemal Saves"?: https://form.typeform.com/to/OeoagXBg ► Want to sponsor "Kemal Saves"? Want to become one?: https://form.typeform.com/to/RcWlGdzM ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 70 hours of work per week – and in the end, only about €4 net per hour remains. 😳 Today we're in Braunschweig at Café Spruchreif: a charming breakfast café located near a flower shop, with happy customers and a hearty breakfast – but financially, it's still bordering on self-exploitation. Rebecca doesn't pay herself a regular salary, doesn't have a day off, and bears all the risk as an entrepreneur. In this episode, Kemal analyzes with real industry experts (coffee & café business, pastry shop/processes) why, despite good occupancy, there's still too little profit – and what levers need to be pulled now: ✅ Focus on what really works (breakfast & hot drinks) ✅ Reduce personnel costs through smarter processes & opening hours ✅ Optimize kitchen/stations (fewer trips, less chaos, more efficiency) ✅ Rethink menu & pricing based on contribution margins ✅ Review seating times/slots to make the concept profitable ✅ Additional ideas: better cake presentation, new signature breakfasts, increased visibility & marketing 📌 This is just the beginning: We'll be following Rebecca for several months – until the numbers add up and she has time for life again. 👉 Don't miss Part 2: Subscribe & activate notifications. ✅ Re-enroll and turn on notifications. ✅ Re-evaluate seating times/slots to ensure the concept is profitable ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ► Follow me on Instagram:   / kemalueres   ► Follow me on Threads: https://www.threads.net/kemalueres ► Follow me on LinkedIn:   / kemal-ueres   ► Follow me on TikTok:   / kemal_ueres   ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Kemal Üres is the "Gastronomy Whisperer" and shares tips and tricks from over 25 years of experience in the restaurant industry in an entertaining way on his social media channels. With over 700,000 followers across his channels, Kemal Üres is considered the number one creator for the restaurant industry in Europe. Follow the "Gastronomy Whisperer" for inspiration and entertainment for restaurateurs. 😊 ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Companies: ► Daily You: https://www.daily-catering.de/ ► Eisberg Seminars: https://eisberg-seminare.de/ ► Ampathy Media: https://www.ampathymedia.com/ ► Gastro Business School: https://gastrobusinessschool.com ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ► Press / PR / Marketing inquiries: [email protected]